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Pistachios, often referred to as "green gold" due to their high economic value, are vulnerable to various pests, with aflatoxin contamination being a particularly critical issue. The cracks in pistachio shells create an ideal environment for fungal growth and the insects that spread them. Contamination by toxic molds and subsequent aflatoxin production poses a significant threat to pistachio exports, making accurate detection essential. Current detection methods primarily rely on chemical analysis, which can be time-consuming, labor-intensive, and expensive. In this study, we developed a cost-effective and reliable approach for detecting fungal contamination in pistachios by combining an electronic nose (E-nose) equipped with eight metal oxide semiconductor sensors and color imaging technology. Experimental treatments were prepared using three spore concentrations: 102, 104, and 106 spores/mL. A medium-level data fusion strategy was employed and compared with Linear Discriminant Analysis (LDA) and Support Vector Machine (SVM) models. Results showed that different fungal concentrations could be effectively distinguished by the third day post-inoculation. These findings demonstrate that integrating color imaging with E-nose technology offers a powerful solution for intelligent, in situ detection of fungal contamination, ensuring food safety and quality control in the pistachio industry. [ABSTRACT FROM AUTHOR]

Contamination of agricultural products with mycotoxins or their source fungi poses significant concerns for human health and economic losses. Essential oils (EOs) have emerged as potential natural antifungal agents for mycotoxin reduction. However, the auto-oxidation and water insolubility of EOs limit their application. Encapsulation technology offers a solution by protecting EOs against oxidation, increasing their stability, and improving water solubility. This review aims to provide comprehensive information on the use of EOs and their encapsulated derivatives as natural antifungals for mycotoxin reduction, focusing on their potential in the food and agricultural industries. The review discusses the various encapsulation techniques and materials used, highlighting the advantages and challenges associated with each method. Furthermore, it presents the current state of research on the efficacy of encapsulated EOs in reducing mycotoxin production. The findings suggest that encapsulation could enhance the stability and performance of EOs, making them more effective in controlling mycotoxin contamination. The review concludes by emphasizing the need for further research to optimize encapsulation techniques and evaluate the toxicological effects of encapsulated compounds for safe utilization in commercial products. Overall, encapsulated EOs hold promise as eco-friendly solutions for mycotoxin reduction in the food and agricultural sectors. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chestnut fruit quality is affected by fungal contamination. The study of the patterns of contamination in the postharvest is crucial to individuate the critical phases and propose solutions. To understand how fungal colonization varies on fruits, the composition of mycobiota was investigated in postharvest handling and in between tissues (shell and kernel). RESULTS: Fungal sequences were clustered into 308 operational taxonomic units (OTUs). Biodiversity was higher in shell than kernel tissues. Results evidenced the risk of new contamination in specific phases such as the 'cold bath' and storage. Genera known as mycotoxin producers were detected in all phases. Specifically, 47 OTUs belonging to Penicillium, eight to Fusarium and two to Aspergillus genera were identified. While Fusarium spp. was sensitive to 'warm bath' phase, Penicillium spp. was largely insensitive and accumulated in storage conditions. Surprisingly, Aspergillus spp. was poorly represented. Aflatoxin, ochratoxin A, fumonisins and T‐2/HT‐2 detection was performed for shell and kernel, and process phases. Higher contamination was observed on shell than in kernel samples. While aflatoxins were within the European Union (EU) limits for dry fruits, Ochratoxin exceeded the EU limits. The present study represents the first report of fumonisins and T‐2/HT‐2 detection in chestnuts. CONCLUSION: Fungal contamination taxa is high in chestnut fruits following postharvest handling and storage. A parametrization of process phases such as the 'warm bath' is functional to reduce the risk for some taxa. For other spoilage and mycotoxigenic genera strict sanitation procedures of equipment and water must be individuated and implemented to reduce their impact. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as H, at different dosages on the pH, titratable acidity (%), fungal inhibition, and textural parameters of yogurt during 28 days of storage at 7 ± 1 °C. The study compared these biopreservatives with yogurt containing only the chemical preservative potassium sorbate at the maximum allowed concentration (C1) and yogurt without any chemical preservatives (C2), with the goal of identifying alternatives to reduce or replace potassium sorbate. Yogurts were formulated with biopreservatives at concentrations of 0.1% and 0.2% (v/v) and with potassium sorbate at 0.015% and 0.03%. The results indicated that yogurts containing biopreservatives had significantly lower pH and higher titratable acidity (%) than C2 (p < 0.05). Syneresis significantly decreased over the 28-day storage period at 7 ± 1 °C (p < 0.05). Additionally, yogurts with bioprotective cultures exhibited significantly lower textural parameters (p < 0.05) compared to C1 and C2. This study underscores the potential of biopreservatives as viable replacements for potassium sorbate, with these formulations being comparable to C1 in inhibiting molds and yeasts, particularly when L. rhamnosus was used at 0.2% v/v. This finding is promising for future pilot and industrial-scale applications. [ABSTRACT FROM AUTHOR]

Refrigeration is one of the most widely used methods to control the growth of microorganisms in food products. A number of isolates was 433, including 363 isolates from refrigeration and 70 isolates from freezers. The fungus Cladosporium sp. is the large number in both refrigeration and freezer, 187 and 28, respectively, and the lowest numbers of fungi such as Rhizopus stolonifer, Rhizoctonia solani, and Fusarium sp., many fungi were isolated from refrigeration, while fungal isolates from freezing were less numerous and less diverse. Molecular identification of Cladosporium sp. because it is the most frequent among the fungal isolated from refrigeration and freezing by using polymerase chain reaction, it has been shown that Cladosporium sphaerospermum strain HKA in the gene bank. The aim of the study is to recognize the fungi that contaminate the refrigerator both domestically and commercially.

Millet is one of the major coarse grain crops in China. Its geographical origin and Fusarium fungal contamination with ergosterol and deoxynivalenol have a direct impact on food quality, so the rapid prediction of the geographical origins and fungal toxin contamination is essential for protecting market fairness and consumer rights. In this study, 600 millet samples were collected from twelve production areas in China, and traditional algorithms such as random forest (RF) and support vector machine (SVM) were selected to compare with the deep learning models for the prediction of millet geographical origin and toxin content. This paper firstly develops a deep learning model (wavelet transformation-attention mechanism long short-term memory, WT-ALSTM) by combining hyperspectral imaging to achieve the best prediction effect, the wavelet transformation algorithm effectively eliminates noise in the spectral data, while the attention mechanism module improves the interpretability of the prediction model by selecting spectral feature bands. The integrated model (WT-ALSTM) based on selected feature bands achieves optimal prediction of millet origin, with its accuracy exceeding 99% on both the training and prediction datasets. Meanwhile, it achieves optimal prediction of ergosterol and deoxynivalenol content, with the coefficient of determination values exceeding 0.95 and residual predictive deviation values reaching 3.58 and 3.38 respectively, demonstrating excellent model performance. The above results suggest that the combination of hyperspectral imaging with a deep learning model has great potential for rapid quality assessment of millet. This study provides new technical references for developing portable and rapid hyperspectral imaging inspection technology for on-site assessment of agricultural product quality in the future. [ABSTRACT FROM AUTHOR]

In our study, hazelnut samples taken randomly from 20 different markets in Afyonkarahisar were evaluated by High Performance Liquid Chromatography (HPLC) for their aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), total aflatoxin (AF) and ochratoxin A (OTA) contents. In addition, in order to determine the fungal contamination in the samples, fungus was isolated and classified at the genus level. According to the results obtained, the fungus was isolated from hazelnut samples in all regions except two localities. 1.8070 ng/ml AFG1 was found to be the highest aflatoxin amount in the central 5th sampling area. When the data obtained was evaluated, the detected aflatoxin amounts did not exceed the Turkish Food Codex limits. Therefore, no high potential risk was detected in the hazelnut samples in the study. However, in order to make a potential risk assessment; even if aflatoxin and ochratoxin are present in small amounts, they should be evaluated for the possibility of being taken into the body with various foods and accumulating in the liver in the long term, and this study will the basis for future studies. Additionally, there has been no previous study on this subject in Afyonkarahisar. [ABSTRACT FROM AUTHOR]

Fungi are common contaminants of cheese. Although they are added during the cheesemaking as starter cultures, they might also contaminate the cheese ripening or storage environments. Candida, Penicillium and Aspergillus species can cause serious systemic mycosis in humans and animals. This study aimed to investigate the diversity of the fungal microbiota in 100 samples of various cheese types and screen the azole resistance of Aspergillus flavus isolated from these samples. Twenty aged kashar, 20 fresh kashar, 25 white pickled, 25 curd cheese, and 10 cream cheese were collected from different vendors over six months in Bursa Province. Potato Dextrose Agar (PDA) was used to isolate the fungi. Sabouraud Dextrose Agar (SDA) and PDA were used for conventional identification. After microscopic and macroscopic evaluations, isolates were identified species-wise using the Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF MS) system. Seventy-six mold and 81 yeast isolates were isolated and selected from 94 out of 100 cheese samples. As a result of conventional evaluation, 156 isolates (excluding one yeast isolate) could be identified. Based on the MALDI-TOF MS analysis, 55.6% (79/142) of the isolates were yeasts assigned to 31 species across five genera. In comparison, 44.4% were molds assigned to 28 species across five genera. The predominant fungal genus detected was Candida (45.1%, 64/142), followed by Penicillium (32.4%, 46/142). The most frequently isolated fungal species, C. famata (n=37), was found in all cheese types. One strain of A. flavus complex was isolated from one curd cheese sample and was susceptible to azole. This study successfully assesses the fungal microbiota of various cheeses from Bursa, consisting of diverse groups of yeasts and molds. While most of the molds consisted of Penicillium spp, detecting azole-sensitive A. flavus complex underlines the need for regular monitoring of cheese microflora owing to the risk of resistance development. [ABSTRACT FROM AUTHOR]

Pistachio is market appealing due to its high nutritional value, low calorie and fat content, high anti-oxidant properties, and special aroma and flavor. However, this fruit is prone to various pathogenic factors, including fungi. This may lead to the production of highly toxic Aflatoxins. In this respect, the detection of fungal pathogens infection in the early stages of pistachio production is a major challenge in food security to mitigate losses as much as possible. In this study, an electronic nose (E-nose) was employed as a non-destructive and fast method for early detection of fungal infection on pistachio by Aspergillus Flavus fungus synthetically. To prepare experimental treatments, three treatments of 102, 104, and 106 spores were considered. An electronic nose system consisting of eight metal semiconductor sensors was developed to assess the odor of the samples. Three methods of principal component analysis (PCA), linear discriminant analysis (LDA), and support vector machine (SVM) were applied for classifications. The results showed that the electronic nose system was able to separate different concentrations of contamination from each other with an accuracy of 100%. In addition, the obtained results represented that infected pistachio samples can be successfully differentiated starting from the third day of the infection period. Notably, LDA and SVM performed better than the PCA method with 100% accuracy. Therefore, the electronic nose is a practical and beneficial tool for diagnosing the pistachio aflatoxin fungal infection. Therefore, the electronic nose can be a practical and beneficial tool that replaces traditional methods for diagnosing pistachio aflatoxin fungal infection. Highlights: • Electronic nose (E-nose) was used for early detection of fungal infection on pistachio. • The machine learning techniques descriminated infection levels on pistachio. • The E-nose system separates different contamination levels with an accuracy of 100%. • Infected pistachios can be discriminated from the third day of the infection period. [ABSTRACT FROM AUTHOR]

Introduction: The consistent increase in aquatic consumption due to the limitation of marine resources has led to aquaculture development in the sea and on land. Mold contamination of feed decreases feed's nutritional and health quality by changing the composition of nutrients and producing mycotoxin. This study aimed to investigate the fungal contamination of rainbow trout in farm storage of six provinces including Kermanshah, Alborz, Qazvin, Lorestan, Tehran, and Mazandaran. The feed samples were contaminated with aflatoxigenic species at a rate of 78.57%, and the abundance of these species was 22.79%. Materials and methods: After sampling the feed and preparing serial dilutions, surface culture was carried out in YGC medium and the total number of fungal colonies was counted. The genus and species of fungi were identified based on macroscopic and microscopic morphology and biochemical tests. The number of fungal colonies in all samples was lower than the standard level, and a total of 158 fungal isolates from 16 genera were obtained. The feed samples were discovered to be contaminated with the Aspergillus genus at a prevalence of 90.47% and an abundance of 70.25%. Results: The fungal species A. niger and A. fumigatus were found to have the highest contamination levels of 80.95% and 66.66%, respectively in feed samples. These species also comprised 21.52% and 17.72% of the fungal population in the feed. Contaminations of feed samples with Fusarium species and Penicillium species were 4.76% and 23.8%, and their abundance were 1.26% and 6.32%, respectively. Contamination with A. fumigatus, Fusarium species, and Penicillium species were higher in farms located in the plains. Conclusion: Based on the research findings, it is revealed that despite the low number of fungal species in the feed samples, the highest abundance and percentage of contamination is related to the Aspergillus genus, especially species with the capability to produce both aflatoxin and ochratoxin.

Background: Food poisoning could be caused by eating the sweets contaminated with microorganisms, which has always been considered as one of the major problems of people in developing countries, including Iran. The aim of this study is to investigate microbial variety and fungal load in the traditional sweets offered in confectionery stores in Yazd province in 2020. Methods: In this study, 170 samples of traditional sweets, referred by confectioneries in Yazd province, were randomly selected and tested for microorganisms contamination such as Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella, molds, and yeasts according to Iranian national standards. Results: The highest rate of microbial contamination in samples was related to "Pistachio Loz" (52.94%) and the lowest rate was related to "Hajibadam" (11.76%). The infection rates of Enterobacteriaceae, Escherichia coli, molds, and yeasts were 17.06%, 8.83%, 20.59%, 3.53%, respectively. No infection was observed with Staphylococcus aureus and Salmonella in the samples. Conclusions: Due to the high level of microbial contamination of traditional sweets, especially "Pistachio Loz" offered in Yazd, more control measures are needed in preparation and distribution of such sweets.

This review analyzes the occurrence and co-exposure of aflatoxins and fumonisins in conventional and organic corn, and compares the vulnerability to contamination of both. The risks of fungal contamination in corn are real, mainly by the genera Aspergillus and Fusarium, producers of aflatoxins and fumonisins, respectively. Aflatoxins, especially AFB1, are related to a high incidence of liver cancer, and the International Agency Research of Cancer (IARC) classified them in group 1A 'carcinogenic to humans'. The occurrence in conventional corn is reported in many countries, including at higher levels than those established by legislation. IARC classified fumonisins in group 2B 'possibly carcinogenic to humans' due to their link with incidence of esophageal cancer. However, comparing corn and organic and conventional by-products from different regions, different results are observed. The co-occurrence of both mycotoxins is a worldwide problem; nevertheless, there is little data on the comparison of the co-exposure of these mycotoxins in corn and derivatives between both systems. It was found that the agricultural system is not a decisive factor in the final contamination, indicating the necessity of effective strategies to reduce contamination and co-exposure at levels that do not pose health risks. [ABSTRACT FROM AUTHOR]

Background: Food poisoning could be caused by eating the sweets contaminated with microorganisms, which has always been considered as one of the major problems of people in developing countries, including Iran. The aim of this study is to investigate microbial variety and fungal load in the traditional sweets offered in confectionery stores in Yazd province in 2020. Methods: In this study, 170 samples of traditional sweets, referred by confectioneries in Yazd province, were randomly selected and tested for microorganisms contamination such as Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella, molds, and yeasts according to Iranian national standards. Results: The highest rate of microbial contamination in samples was related to "Pistachio Loz" (52.94%) and the lowest rate was related to "Hajibadam" (11.76%). The infection rates of Enterobacteriaceae, Escherichia coli, molds, and yeasts were 17.06%, 8.83%, 20.59%, 3.53%, respectively. No infection was observed with Staphylococcus aureus and Salmonella in the samples. Conclusions: Due to the high level of microbial contamination of traditional sweets, especially "Pistachio Loz" offered in Yazd, more control measures are needed in preparation and distribution of such sweets. [ABSTRACT FROM AUTHOR]

threat to the quality of salted fish products, leading to both economic losses and health concerns. The aim of this study is to elucidate the profile of contaminant fungi in traditional home-made salted fishes and assess their diversity index. Methods: Samples of salted fish were collected from Lhok Seudu, Aceh Besar, Indonesia, following approximately three months of storage. The samples were salted barred queenfish (Scomberoides tala), red snapper (Lutjanus compchanus), and blackfin snapper (Lutjanus buncanella). After diluted to a 10-6 concentration, the sample was inoculated onto potato dextrose agar media for 5-7 days of incubation. Grown fungal colonies were enumerated, and distinct macroscopic variants were isolated for further analysis, with subsequent incubation periods of 5-7 days. Observations encompassed both macroscopic and microscopic characteristics of the fungi. Results: The findings suggested that the appearance of Aspergillus species, such as Aspergillus flavus, Aspergillus niger, and Aspergillus fumigatus, was prevalence. The diversity index of contaminant fungi in the salted fish products was 1.15, categorized as having moderate diversity. Conclusion: Indonesian public health authorities should maintain a heightened awareness of the potential threat posed by mycotoxins in traditional home-made salted fish. The moderate diversity of fungal contamination highlights the probability of exposure to a range of fungal contaminants, each presenting distinct health risks. [ABSTRACT FROM AUTHOR]

Fitness centers offer an opportunity for investigating the indirect transmission of pathogens. Many people with varying levels of personal hygiene share sports equipment where direct surface-to-skin contact occurs. This study aimed to investigate the bacterial load and fungal and methicillin-resistant Staphylococcus aureus (MRSA) contamination on predetermined sports equipment in fitness centers in Northern Cyprus. Additionally, volunteer personal trainers and gym members were screened to detect whether they were carriers of MRSA. Samples were collected from six fitness centers on sports equipment. MRSA carrier status was investigated for personal trainers (n=10) and gym members (n=100). The study used culture-dependent techniques and used SPSS 20 software for statistical analysis. There was no statistically significant difference between fungal growth on the sports equipment, and Aspergillus spp. were predominant. However, one of the fitness centers had a statistically significant difference in fungal growth compared to the others (p

Nowadays, fungal contamination of medical Cannabis inflorescences during postharvest has become an increasingly frequent and worrisome problem for consumers and the industry in general. This is because some of these microorganisms can produce secondary metabolites, such as mycotoxins, which can be toxic to humans. To assess the risk posed by fungal contamination and evaluate the potential for fungal isolates to produce mycotoxins, samples of medicinal Cannabis were tested for the presence of mycotoxin-forming fungi. Inflorescences were isolated on PDA agar at 23 ± 2 °C for ten days, and the microorganisms were identified. The strain with morphological characteristics compatible with the genus Aspergillus spp. was selected as the fungus with the highest risk of forming hazardous mycotoxins. This isolate was characterized conventionally and by molecular identification using primers for the internal transcribed spacer region (ITS) of ribosomal DNA and different coding genes and was identified as Aspergillus westerdijkiae. To determine mycotoxin formation, the genome of A. westerdijkiae was sequenced using the Illumina Novaseq platform in South Korea. The antiSMASH tool was used to search for gene clusters associated with producing secondary metabolites, and genes related to toxins were manually curated. Regions where the cluster of genes directly involved in OTA biosynthesis (otaA, otaB, otaC, otaR and otaD) were found, suggesting a potential risk of synthesis of this toxin.

The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as H, at different dosages on the pH, titratable acidity (%), fungal inhibition, and textural parameters of yogurt during 28 days of storage at 7 ± 1 °C. The study compared these biopreservatives with yogurt containing only the chemical preservative potassium sorbate at the maximum allowed concentration (C1) and yogurt without any chemical preservatives (C2), with the goal of identifying alternatives to reduce or replace potassium sorbate. Yogurts were formulated with biopreservatives at concentrations of 0.1% and 0.2% (v/v) and with potassium sorbate at 0.015% and 0.03%. The results indicated that yogurts containing biopreservatives had significantly lower pH and higher titratable acidity (%) than C2 (p < 0.05). Syneresis significantly decreased over the 28-day storage period at 7 ± 1 °C (p < 0.05). Additionally, yogurts with bioprotective cultures exhibited significantly lower textural parameters (p < 0.05) compared to C1 and C2. This study underscores the potential of biopreservatives as viable replacements for potassium sorbate, with these formulations being comparable to C1 in inhibiting molds and yeasts, particularly when L. rhamnosus was used at 0.2% v/v. This finding is promising for future pilot and industrial-scale applications.

We report a cluster of 9 isolates of Parengyodontium album recovered from 4 patients who had surgical tissue specimens processed after dilution with a multiuse diluent saline solution. P album was also identified from a nonclinical sample on agar prepared with the same lot number of saline solution. Our epidemiological investigation revealed this to represent a pseudo-outbreak related to contaminated saline used to process specimens in the microbiology laboratory. • Importance of leadership knowledge of product substitutions during back orders. • Rapid investigation of unusual pathogens recovered from more than one specimen. • Multi-disciplinary approach for clinical management of patients when contamination is suspected. [ABSTRACT FROM AUTHOR]

Citri Reticulatae Pericarpium(CRP) and Polygalae Radix (PR) are traditional Chinese medicinal herbs and dietary supplements, and they are commonly included in most prescriptions. Fungal contamination in CRP and PR has long been a concern for the public. Thus, in this study, the fungal diversity and abundance in CRP and PR were investigated via high-throughput sequencing technology. Analysis was conducted to determine the differences in dominant fungal microbiomes between mouldy and nonmouldy samples, and the correlation between the total number of fungi and fungal diversity in medicinal herbs at different altitudes and latitudes with other research was explored. Results show the fungal contamination of all 12 samples. At the phylum level, Ascomycota prevailed the most in CRP and PR with relative abundances of 56.96%–99.26% and 23.28%–76.06%, respectively. The dominant genera in CRP comprised Xeromyces (2.57%–53.21%), Aspergillus (0.18%–23.04%), Cystofilobasidium (0.032%–28.03) and Xerochrysium (0.31%–34.41%). The dominant genera in PR included Wallemia (0.27%–56.20%), Aspergillus (2.03%–48.06%), Xeromyces (0.20%–48.28%) and Xerochrysium (0.093%–43.95%). Two potential toxigenic fungi were detected: Alternaria alternata and Aspergillus versicolor. In addition, combined with the results of previous studies, the findings reveal the possible relation of diversity and abundance of fungal species to altitude and latitude: As the altitude and latitude decrease, the diversity and abundance of fungal species may increase. In conclusion, for the first time, this study focused on altitude and latitude as indicators and integrated multiple research findings to explore the correlation between the total amount and diversity of fungal species in the two edible herbs. Results reveal the fungal contamination of the surfaces of CRP and PR and provide a theoretical basis for the prevention and control of their fungal contamination.

Nowadays, fungal contamination of medical Cannabis inflorescences during postharvest has become an increasingly frequent and worrisome problem for consumers and the industry in general. This is because some of these microorganisms can produce secondary metabolites, such as mycotoxins, which can be toxic to humans. To assess the risk posed by fungal contamination and evaluate the potential for fungal isolates to produce mycotoxins, samples of medicinal Cannabis were tested for the presence of mycotoxin-forming fungi. Inflorescences were isolated on PDA agar at 23 ± 2 °C for ten days, and the microorganisms were identified. The strain with morphological characteristics compatible with the genus Aspergillus spp. was selected as the fungus with the highest risk of forming hazardous mycotoxins. This isolate was characterized conventionally and by molecular identification using primers for the internal transcribed spacer region (ITS) of ribosomal DNA and different coding genes and was identified as Aspergillus westerdijkiae. To determine mycotoxin formation, the genome of A. westerdijkiae was sequenced using the Illumina Novaseq platform in South Korea. The antiSMASH tool was used to search for gene clusters associated with producing secondary metabolites, and genes related to toxins were manually curated. Regions where the cluster of genes directly involved in OTA biosynthesis (otaA, otaB, otaC, otaR and otaD) were found, suggesting a potential risk of synthesis of this toxin. [ABSTRACT FROM AUTHOR]

ABSTRACT: Fungi are pathogens that infect all types of poultry and farmers, leading to economic losses in poultry production. Fungi can be isolated from environmental samples and are ubiquitous in the air. This study aimed to evaluate fungal contamination in domestic duck farm environments and analyze biosecurity risk factors associated with fungal infection incidence to assess the vulnerability of the farms to fungal infection.The average fungal concentration was 203 colony-forming units (CFU)/m3 in the air and 365 × 103 CFU/m2 in the wall surface samples. Sixteen fungal genera were recovered from air and wall surface samples from 19 duck-breeding farms, Aspergillus being the most frequently isolated (air: 43.2%; wall surface: 40%). Eleven additional fungal genera (Acrophialophora, Byssochlamys, Fusarium, Lichtheimia, Paecilomyces, Penicillium, Polycephalomyces, Rhizomucor, Scopulariopsis, Talaromyces, and Thermoascus) were isolated from air samples. Also, 8 additional fungal genera (Chaetomium, Lichtheimia, Penicillium, Petriella, Rhizomucor, Rhizopus, Talaromyces, and Trichosporon) were isolated from wall surface samples. The characteristics of the poultry farms (geographic region, stocking density, breeding house type, affiliate, duck age, and season) and fungal concentrations in the air and wall surface samples were analyzed to evaluate the biosecurity risk of the farms. Fungal infections were significantly affected by high stocking density (>2 ducks/m2), duck age (18–25 wk and >60 wk), and high fungal concentration in the wall surface samples (>300 × 103 CFU/m2).

The rice weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae), is one of the major insect pests of stored wheat, maize, rice and cereal-based food products worldwide. Besides direct damages to stored food, S. oryzae has the ability to act as a vector of several fungal pathogens. Here, we collected strains of S. oryzae from rice storage facilities in Punjab, Pakistan, during 2020-22 and quantified fungal species on the bodies of weevils. A total of 54 isolates consisting of 17 species belonging to 10 genera were identified and morphologically characterized from different strains of S. oryzae. Overall, Aspergillus spp. were the most frequent (52%) in all the isolates followed by Alternaria spp. (13%), Metarhizium spp. (9%), Penicillium spp. (7%), Cladosporium sp. (5%), Rhizopus sp. (4%), Verticillium sp. (4%), Trichoderma sp. (2%) and Fusarium sp. (2%). The occurrence frequency of different fungal species was as follows: Aspergillus nidulans (7%), Aspergillus fumigatus (7%), Aspergillus flavus (15%), Aspergillus parasiticus (15%), Aspergillus oryzae (7%), Alternaria alternata (9%), Alternaria tenuissima (4%), Cladosporium cladosporioides (6%), Metarhizium flavoviride (4%), Metarhizium anisopliae (6%), Mucor racemosus (2%), Penicillium expansum (4%), Penicillium citrinum (4%), Rhizopus oryzae (4%), Verticillium lecanii (4%), Trichoderma harzianum (2%), and Fusarium oxysporum (2%). The Chi-square test of association revealed non-significant association of fungal species with different localities (p > 0.05). In conclusion, the results of the present study revealed that S. oryzae could play an important role in spreading and promoting fungal contamination and subsequent production of mycotoxins in stored foodstuff. [ABSTRACT FROM AUTHOR]

Abstract Background Microalgae are widely considered as multifunctional cell factories that are able to transform the photo-synthetically fixed CO2 to numerous high-value compounds, including lipids, carbohydrates, proteins and pigments. However, contamination of the algal mass culture with fungal parasites continues to threaten the production of algal biomass, which dramatically highlights the importance of developing effective measures to control the fungal infection. One viable solution is to identify potential metabolic pathways that are essential for fungal pathogenicity but are not obligate for algal growth, and to use inhibitors targeting such pathways to restrain the infection. However, such targets remain largely unknown, making it challenging to develop effective measures to mitigate the infection in algal mass culture. Results In the present study, we conducted RNA-Seq analysis for the fungus Paraphysoderma sedebokerense, which can infect the astaxanthin-producing microalga Haematococcus pluvialis. It was found that many differentially expressed genes (DEGs) related to folate-mediated one-carbon metabolism (FOCM) were enriched in P. sedebokerense, which was assumed to produce metabolites required for the fungal parasitism. To verify this hypothesis, antifolate that hampered FOCM was applied to the culture systems. Results showed that when 20 ppm of the antifolate co-trimoxazole were added, the infection ratio decreased to ~ 10% after 9 days inoculation (for the control, the infection ratio was 100% after 5 days inoculation). Moreover, application of co-trimoxazole to H. pluvialis mono-culture showed no obvious differences in the biomass and pigment accumulation compared with the control, suggesting that this is a potentially algae-safe, fungi-targeted treatment. Conclusions This study demonstrated that applying antifolate to H. pluvialis culturing systems can abolish the infection of the fungus P. sedebokerense and the treatment shows no obvious disturbance to the algal culture, suggesting FOCM is a potential target for antifungal drug design in the microalgal mass culture industry.

While spot blotch and common root rot caused by the fungus Cochliobolus sativus are destructive diseases of wheat and barley which lead to significant yield losses globally, few publications have appeared on preservation which is important in understanding relationships of this pathogen with its host. The aim of this study was to preserve 32 isolates causing spot blotch and 22 isolates causing common root rot differing in their phenotypical characters in two different methods: the storage treatments included fungal suspension (spores and hyphae) in sterile distilled water at 4°C and fungal cultures on Petri-dishes after reaching suitable growth by freezing at -16°C. The viability, morphological alteration and contamination by other microorganisms were then verified: phenotypic characteristics were evaluated qualitatively at 6, 12, 18, 24, 30, 36, 60, 96 months. All C. sativus remained viable and the morphological alteration and contamination by bacteria or other fungi were not observed after 8 years of storage in cold water and by freezing. Neither time in storage nor isolate of two diseases was associated with a lack of viability. This study helps to retain viability and morphological stability for 55 isolates of C. sativus by the two tested storage methods for over 96 months. [ABSTRACT FROM AUTHOR]

Fusarium pathogens are among the grave small-grain cereal species with a high toxicity capacity. In global agriculture, contamination of cereal grains with toxic metabolites of Fusarium is one of the especially crucial problems. Effective work with Fusarium cultures necessities their safe long-term preservation, but limited reports have appeared on maintenance. The present research assessed the preservation of Fusarium spp. (6 F. solani, 5 F. culmorum, 4 F. verticillioides and one F. equiseti) by freezing. Potato dextrose agar (PDA) dishes containing grown mycelia were transferred from 22 ± 1°C directly to a mechanical freezer at -16°C and stored in May 2015. Viability was evaluated after at 6, 12, 18, 24, 30, 36, 60, 96 months of preservation, through the revival of isolates on PDA and analysis of micro- and macro-morphological characters and contamination by other microorganisms. 100% viability was observed and efficiency did not change with individual cultures, in spite of preservation conditions or time duration. More significantly, freezing did maintain Fusarium cultures irrespective of their pathogenic background, showing that this method preserves successfully Fusarium species varying in pathogenicity. Preservation at -16°C did not modify the morphological stability during storage durations and contamination by bacteria or other fungi were not observed after 8 years of storage. This reports exhibits for the first time that the procedure for storing Fusarium cultures by freezing at -16°C is a simple and inexpensive technique, and can be reliably utilized over an eight-year period of toxin-producing Fusarium species. [ABSTRACT FROM AUTHOR]

Background: Microalgae are widely considered as multifunctional cell factories that are able to transform the photo-synthetically fixed CO2 to numerous high-value compounds, including lipids, carbohydrates, proteins and pigments. However, contamination of the algal mass culture with fungal parasites continues to threaten the production of algal biomass, which dramatically highlights the importance of developing effective measures to control the fungal infection. One viable solution is to identify potential metabolic pathways that are essential for fungal pathogenicity but are not obligate for algal growth, and to use inhibitors targeting such pathways to restrain the infection. However, such targets remain largely unknown, making it challenging to develop effective measures to mitigate the infection in algal mass culture. Results: In the present study, we conducted RNA-Seq analysis for the fungus Paraphysoderma sedebokerense, which can infect the astaxanthin-producing microalga Haematococcus pluvialis. It was found that many differentially expressed genes (DEGs) related to folate-mediated one-carbon metabolism (FOCM) were enriched in P. sedebokerense, which was assumed to produce metabolites required for the fungal parasitism. To verify this hypothesis, antifolate that hampered FOCM was applied to the culture systems. Results showed that when 20 ppm of the antifolate co-trimoxazole were added, the infection ratio decreased to ~ 10% after 9 days inoculation (for the control, the infection ratio was 100% after 5 days inoculation). Moreover, application of co-trimoxazole to H. pluvialis mono-culture showed no obvious differences in the biomass and pigment accumulation compared with the control, suggesting that this is a potentially algae-safe, fungi-targeted treatment. Conclusions: This study demonstrated that applying antifolate to H. pluvialis culturing systems can abolish the infection of the fungus P. sedebokerense and the treatment shows no obvious disturbance to the algal culture, suggesting FOCM is a potential target for antifungal drug design in the microalgal mass culture industry. [ABSTRACT FROM AUTHOR]

Fruit and vegetable post‐harvest infections are mainly caused by mycotoxin producing fungi. Post‐harvest diseases are causing food losses that lead to global economical problems. In this study, fresh samples of fruits and vegetables were collected from the local market for shelf‐life evaluation and identification of spoiling fungal types. Extracts of three locally available Prosopis species leaves were evaluated for their antifungal activity against the sporulation of the isolated fungi. Scanning electron microscopy was also used to evaluate spores and mycelium degenerative changes upon exposure to the leaves extracts. Out of the 156 samples tested, 88.5% showed fungal growth during the 17 days of the experiment. A total of 143 fungi were isolated and were subjected to microscopic identification. The fungal type that was most encountered was Aspergillus (30.1%). The fungal spoilage rate was significantly affected by the type of fresh produce (p ≤ 0.05), while collecting market and country of origin of the samples did not show a significant effect (p ≥ 0.05). Around 69.5% of the evaluated samples had a moderate to short shelf‐life. Ethanolic and aqueous extracts of the leaves of Prosopis juliflora, Prosopis cineraria and Prosopis farcta showed strong effectiveness against fungal sporulation when percent of germinated spores was calculated with alteration in spores and mycelium shapes under SEM. The most effective extract was the ethanolic leaves extract of P. juliflora. The three evaluated Prosopis spp. extracts showed variation in their effectiveness. A future combination of the most effective crude extracts could be used as a natural bio‐controller to replace commonly used chemical anti‐fungal agents. [ABSTRACT FROM AUTHOR]

Background: Medical masks are widely used in health care settings to protect healthcare workers from respiratory infections, particularly in the context of the recent Covid-19 disease. Methods: A cross-sectional study of 52 used masks collected from 52 forensic healthcare practitioners was conducted to culture for fungal isolation and identification. A study of fungal contamination was conducted by making an impression of the mouth mask cut piece on Sabouraud agar for selective isolation; each health worker completed a questionnaire, which included age, sex, type of mask, and duration of mask use. Results: Twenty five of the 52 used masks tested positive for fungal contamination (48,08%). A total of 44% of the contaminated masks belong to health workers between the ages of 21–30 years. Surgical masks (80%), KN95 (8%), and N95 (4%) were the most contaminated protective devices. Usage duration of 1–2 h was associated with 4% of fungal contamination, while a usage duration of 5–6 h was associated with 36% of fungal contamination. Alternaria sp (32%), Penicillium sp (20%), Aspergillus sp (16%) were the most predominant isolated fungi discovered on the inside areas of the masks. Conclusion: Because fungi are known to cause allergies and serious adverse health effects following recommendations to properly wear a medical mask is critical to preventing fungal contamination, especially among health care workers who are wearing the same mask for a long period during the pandemic.

Fungi and their enzymes have long been thought to cause the softening of pasteurized gherkins; however, the exact fungal species and timing of contamination are unknown. Ready-to-sell pickle jars and blossoms of growing gherkins were inoculated with DNA-sequenced fungi isolated from rotting gherkins to cause softening at various stages of production. Ready-to-sell gherkins inoculated with Fusarium oxysporum, Fusarium equiseti, Galactomyces geotrichum, Mucor circinelloides, Mucor hiemalis, Mucor fragilis, Plectosphaerella cucumerina, Alternaria sp., and Cladosporium sp. indicated a measurable texture reduction after pasteurization and 6 months of storage at room temperature. No texture changes were observed in gherkins infected during the growth phase. The fungi M. hiemalis, M. fragilis, and G. geotrichum tolerated the acidic-saline (approx. pH 4) environment in the jar for several days, thus the pectinolytic enzymes of these candidates were tested for heat and pH resistance. Although the measured endo-Polygalacturonase (PG) of M. fragilis had its optimum activity at pH < 4, all fungal enzymes were inactivated within 3 min at 80 °C corresponding to the pasteurization heat. Our study shows that conventionally occurring fungi and their enzymes have the potential to induce softening in pickles. Softening by these fungi is unlikely due to post- or pre-harvest contamination without any other influences. [ABSTRACT FROM AUTHOR]

The main challenge in controlling the microbiological contamination of historical paper is finding an adequate method that includes the use of cost-effective, harmless, and non-toxic biocides whose effectiveness is maintained over time and without adverse effects on cultural heritage and human health. Therefore, this study demonstrated the possibility of using a non-invasive method of historical paper conservation based on plant essential oils (EOs) application. Evaluation of antimicrobial effects of different EOs (lemongrass, oregano, rosemary, peppermint, and eucalyptus) was conducted against Cladosporium cladosporoides, Aspergillus fumigatus, and Penicillium chrysogenum, which are commonly found on archive papers. Using a mixture of oregano, lemongrass and peppermint in ratio 1:1:1, the lower minimal inhibition concentration (0.78%) and better efficiency during a vapour test at the highest tested distance (5.5 cm) compared with individual EOs was proven. At the final step, this EOs mixture was used in the in situ conservation of historical paper samples obtained from the Archives of Vojvodina. According to the SEM imaging, the applied EOs mixture demonstrates complete efficiency in the inhibition of fungi colonization of archive papers, since fungal growth was not observed on samples, unlike the control samples. [ABSTRACT FROM AUTHOR]

Ninety-seven spices of seven different types were collected from different retailers in the West Bank of Palestine and were analysed for fungal contamination, specifically aflatoxigenic Aspergillus spp. and Aflatoxin B1 (AFB1) levels. Aspergillus was found in 89% samples analysed. Ground red chilli had the highest average number of fungal colonies. In decreasing order, mixed spices (57%), cardamom (53%), red chilli (52%), chicken spices (50%), sumac (47%) and pepper (38%), were contaminated with Aspergillus species. Aspergillus niger and A. flavus were dominating Aspergillus species in 37% and 23% of food samples analysed, respectively. Of the 11 tested isolates, 82% were identified as aflatoxin-producers. AFB1 was detected in 40.2% of the samples analysed with a mean value of 2.09 ± 3.20 μg/kg. Red chilli powder followed by chicken spices and cardamom recorded the highest levels (6.98, 3.55 and 1.48 μg/kg, respectively). Twenty-two of the spices (23%), were above the European Union's maximum limit of 5 μg/kg. [ABSTRACT FROM AUTHOR]

Mycotoxin contamination is a major food safety drawback towards the commercialization of food products. The commercialization of khadi, a popular fermented alcoholic beverage of Botswana necessitates the investigation of the presence of mycotoxins. Khadi brewing involves the uncontrolled and unstandardized spontaneous fermentation of sun-dried Grewia flava fruits, which could be a source of mycotoxin-producing filamentous fungi (molds). This study sought to investigate the presence of mycotoxins producing fungi and mycotoxins in 18 samples of khadi collected in Central and Northern Botswana. Periconia thailandica, Cladosporium cladosporioides, Aspergillus ochraceus, Phoma eupyrena, Setosphaeria turcica, Cladosporium sphaerospermum, Chaetomium longiciliata, and Flavodon ambrosius were identified in 10 out of 18 khadi samples. Mycotoxins were detected using the Myco-10 Randox Evidence Investigator biochip kit and confirmed using a UPLC-ESI-MS/MS. Mycotoxins such as paxilline, ochratoxin A, ergot alkaloids, aflatoxin G1/G2, and zearalenone were detected using the Myco-10 Randox Evidence Investigator biochip kit. The Myco-10 results revealed that the mycotoxins in the khadi samples were lower than the regulatory limits set by FDA or European Commission. Confirmation of results using an UPLC-ESI-MS/MS system involved confirming selected mycotoxins (AFB1, DON. ZEA, FB1, FB2, FB3, NIV, and OTA) from selected khadi samples (Palapye 1, Palapye 2, Letlhakane 2, Maun 3, Mmashoro 3, and Tonota 3). The UPLC results demonstrated that the aforementioned mycotoxins in the selected khadi samples were below the detection thresholds. The study shows that while fungal isolates were present, there is no to minimal danger/risk of exposure to toxic mycotoxins after consumption of khadi. Towards commercialization endeavors, the production process would necessitate minimal mycotoxin monitoring and product preservation but no detoxifying steps. [ABSTRACT FROM AUTHOR]

The effect of essential oils (obtained using hydrodistillation) and plant extracts (ethanolic, aqueous, and hexanic extractions) of 10 different plants cultivated in Brazil were tested using the diffusion agar method, with the objective of evaluating the inhibitory effect of the oils and extracts on the mycelial growth of Aspergillus westerdijkiae NRRL 3174 and A. carbonarius RC 2054 (UNRC). Of the 40 essential oils and plant extracts analyzed, oregano essential oil and plant extract, rosemary essential oil, and the clove ethanolic extract were the best choice to obtain the growth parameters (radial growth rates (mm day−1) and lag phase (h)) due the good results presented and the volume of oil/extract obtained. Comparing all the essential oils and plant extracts that were tested for growth parameters, the best results were obtained for the clove ethanolic extract for both strains assayed. These results demonstrated an outstanding potential use of some of these products in prevention of fungal contamination in food. However, further studies need to be conducted to determine the ability of these oils and extracts to inhibit or reduce ochratoxin A production. [ABSTRACT FROM AUTHOR]

Fungal contamination of aquatic environments can lead to an adverse impact on the environment and human health. (1) The search for fast, inexpensive and appropriate methods for detection of fungi is very moving rapidly due to their significant impact on ecosystem functions and human health. (2) We focused on examination of fluorescence proxies able to distinguish chromophoric matter occurring in different fungi. Spectroscopic studies were performed on five strains of filamentous fungi: Trichoderma harzianum, Fusarium solani, Alternaria alternata, Cladosporium cladosporioides and Aspergillus terreus. (3) The results showed that most of the fungal autofluorescence was emitted by amino acids, melanin-like compounds, NAD(P)H and flavins. The spectra of five fungal species cultivated as planktonic or surface-associated forms turned out to be different. Protein fluorescence can be used to detect general microbial contamination. Presence of excitation wavelength dependent mode and the "blue shift" of fluorescence (emission bands 400–500 nm) can be suggested as specific feature of fluorescence of fungal melanin-containing samples. (4) The determination based on fluorescence spectra obtained at a certain excitation/emission wavelengths pair and at whole excitation-emission matrices (EEMs) coupled to principal component analysis (PCA) algorithms as a tool of improving detection capabilities can be suggested to enable fast and inexpensive monitoring of fungal contamination of aquatic environments. [ABSTRACT FROM AUTHOR]

Aflatoxins (AF) are the most potent group of mycotoxins that are produced by certain ascomycete fungi. These toxins can contaminate a large board of food commodities, thus causing a severe toxicity in animals and humans. The detection of fungal contamination of food is still challenging. This work determines whether an accurate relationship between the contamination of nut samples with AF and their contamination with fungal genomic DNA could be established. For this purpose, twenty samples of pistachio were collected from different local markets. The samples were subjected to two parallel protocols, namely, (i) extraction and analysis of AF and (ii) extraction and detection of fungal gDNA using a quantitative PCR (qPCR). First, our results state that five samples (25% of total samples) have shown high levels of contamination with AF which ranged between 1102 ± 0.1 and 15.84 ± 0.06 µg/kg, and this is significantly above the European legal limit. While the contamination of the rest of the samples was under the European legal limit (10 µg/kg), expectedly, our results indicate that the pistachio samples that were highly contaminated with AF were also positive for the presence of fungal gDNA, confirming, therefore, the contamination of these samples by two complementary approaches. Interestingly, six AF-free pistachio samples were positive for the fungal contamination. This study sheds light on a critical point about the potential contamination of food samples with AF-producing fungal material, addressing therefore an important message to the decision makers that the food safety should be determined by two complementary approaches, chemical and biological. [ABSTRACT FROM AUTHOR]

Cladosporium ramotenellum Schub., Zalar, Crous & Braun, 2007 an ascomycetes fungus, was isolated from cultured date palm tissues at callus induction stage in Date Palm Research Centre, University of Basrah. Morphometric and molecular diagnoses using internal transcribed spacer (ITS) primers were applied. Notably, C. ramotenellum was not previously recorded as a contaminant of cultured date palm tissues in Iraq.

Food products are susceptible to mold contamination, releasing moldy odors. These moldy odors not only affect the flavor of food, but also pose a risk to human health. Moldy odors are a mixture of volatile organic compounds (VOCs) released by the fungi themselves, which are the main source of moldy odors in moldy foods. These VOCs are secondary metabolites of fungi and are synthesized through various biosynthetic pathways. Both the fungi themselves and environmental factors affect the release of moldy odors. This review summarized the main components of musty odors in moldy foods and their producing fungi. In addition, this review focused on the functions of moldy volatile organic compounds (MVOCs) and the biosynthetic pathways of the major MVOCs, and summarized the factors affecting the release of MVOCs as well as the detection methods. It expected to provide a basis for ensuring food safety. • Moldy odor of food is caused by fungal contamination and comes from fungi • Some moldy volatile compounds are toxic and promote the synthesis of mycotoxins • C8-alcohol/ketone and geosmin are the major compositions of moldy odor • Oxidation of fatty acid and terpene biosynthesis are two important pathways [ABSTRACT FROM AUTHOR]

Introduction: Poor hospital Indoor Air Quality (IAQ) may result in various occupational hazards, hospital-acquired infections, and sick hospital syndrome. Air-control measures are vital to reduce airborne biological particle dissemination in hospitals. This study aimed to evaluate the effectiveness of High-Efficiency Particulate Air (HEPA) filters in decreasing indoor fungal pollution in an organ transplantation hospital in Mashhad. Materials and methods: In this work, 96 specimens were collected from the air of three operating rooms and the Intensive Care Unit (ICU) ward. Sampling was performed using National Institute for Occupational Safety and Health (NIOSH-0800) instructions in two stages before and after using HEPA filters. Fungal density was reported based on the number of colonies per m3(CFU/m3). Results: According to the results before using HEPA filters, the colony frequency of Aspergillus was 50%, which was the highest among the detected fungi. Penicillium with a frequency of 23% was followed by Aspergillus. After using HEPA filters, the frequency of Aspergillus and Penicillium decreased by 40% and 6% to 10% and 17%, respectively. The mean concentrations of fungi in all three operating rooms and ICU before use and after using HEPA filters were 9.52 and 3.11 (CFU/m3), respectively indicating a reduction of about 67%, which is statistically significant (P≤0.005). Conclusion: Hence, using these filters is recommended considering the good performance and high efficiency of HEPA filters in reducing fungal contamination and its consequences.

Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products. [ABSTRACT FROM AUTHOR]

Fungi and mycotoxins in silage can have detrimental consequences for both cattle and human health. This pilot study identified, via the routinary direct plating method, the dominant cultivable fungi in mouldy grass silages (GS) (n = 19) and maize silages (MS) (n = 28) from Austria. The profiles of regulated, modified, and emerging mycotoxins together with other fungal metabolites were analysed via LC-(ESI)MS/MS. Penicillium roqueforti, Saccharomyces spp., Geotrichum candidum, Aspergillus fumigatus and Monascus ruber were the most frequent fungal organisms identified. Other species including Mucor circinelloides, Fusarium spp. and Paecilomyces niveus were detected at lower frequencies. The presence of complex mixtures of toxic and potentially toxic compounds was evidenced by high levels and occurrences (≥ 50%) of Penicillium-produced compounds such as mycophenolic acid (MPA), roquefortines (ROCs), andrastins (ANDs) and marcfortine A. Mouldy silages contained toxins commonly produced by genus Fusarium (e.g. zearalenone (ZEN) and trichothecenes), Alternaria (like tenuazonic acid (TeA) and alternariol (AHO)) and Aspergillus (such as sterigmatocystin (STC)). Compared to those in GS, mouldy spots in MS presented significantly higher fungal counts and more diverse toxin profiles, in addition to superior levels of Fusarium spp., Penicillium spp. and total fungal metabolites. Generally, no correlation between mould counts and corresponding metabolites was detected, except for the counts of P. roqueforti, which were positively correlated with Penicillium spp. metabolites in mouldy MS. This study represents a first assessment of the fungal diversity in mouldy silage in Austria and highlights its potential role as a substantial contributor to contamination with complex mycotoxin mixtures in cattle diets. [ABSTRACT FROM AUTHOR]

Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.

Crataegi Fructus, a medicinal and edible herb in China, has been considered a popular dietary supplement globally. It is used for the treatment of dyspepsia and chronic heart failure according to the Chinese Pharmacopoeia (2020). However, fungal contamination in Crataegi Fructus affects its quality and safety, thus preventing its global promotion. In this study, we comprehensively studied the fungal community in processed products of Crataegi Fructus by high-throughput sequencing. A total of 21 Crataegi Fructus samples were collected from five provinces in China, and the samples were divided into five groups based on collection areas, as well as into three groups based on processing methods. We then targeted the internal transcribed spacer 2 sequence through the Illumina Miseq PE300 platform to investigate fungal composition and diversity. Results showed that all 21 samples were detected with fungal contamination, and Ascomycota was dominant at the phylum level. In the groups based on collection areas, Dothideomycetes, Pleosporaceae, and Alternaria were dominant at the class, family, and genus levels, respectively. In the groups based on processing methods, Dothideomycetes, Aspergillaceae, and Alternaria were the most abundant at the class, family, and genus levels, respectively. Differences in fungal communities between various groups were also observed. Furthermore, a total of 115 species were identified, among which seven were potential toxigenic, namely, Trichothecium roseum, Alternaria tenuissima, Aspergillus carbonarius, Penicillium brevicompactum, Aspergillus fumigatus, Rhizopus microspores, and Pichia fermentans. In conclusion, this study reveals great fungal richness and diversity of Crataegi Fructus, providing references for the prevention and control of fungal contamination of Crataegi Fructus in practical production.

Fungal contamination presents several problems: in humans, health issues arise from infections with opportunistic filamentous fungi and yeast, while in food, fungi cause spoilage and, in particular, in the case of mycotoxigenic fungi, can cause serious health issues. Several types of fatty acids and their derivatives, oxylipins, have been found to have inhibitory effect towards fungal growth and the production of mycotoxins. The use of fatty acids as antifungals could fulfil consumer's requests of more natural and environmentally friendly compounds, while being less likely to promote fungal resistance. In addition, due to their nature, fatty acids are easily used as food additives. In this work, we review the most relevant and recent studies on the antifungal ability of fatty acids. We focused on saturated fatty acids, unsaturated fatty acids, and oxylipins, their different impact on fungal inhibition, their proposed modes of action, and their ability to impair mycotoxin production. Applications of fatty acids as antifungals and their limitations are also addressed. [ABSTRACT FROM AUTHOR]

Fungi and their enzymes have long been thought to cause the softening of pasteurized gherkins; however, the exact fungal species and timing of contamination are unknown. Ready-to-sell pickle jars and blossoms of growing gherkins were inoculated with DNA-sequenced fungi isolated from rotting gherkins to cause softening at various stages of production. Ready-to-sell gherkins inoculated with Fusarium oxysporum, Fusarium equiseti, Galactomyces geotrichum, Mucor circinelloides, Mucor hiemalis, Mucor fragilis, Plectosphaerella cucumerina, Alternaria sp., and Cladosporium sp. indicated a measurable texture reduction after pasteurization and 6 months of storage at room temperature. No texture changes were observed in gherkins infected during the growth phase. The fungi M. hiemalis, M. fragilis, and G. geotrichum tolerated the acidic-saline (approx. pH 4) environment in the jar for several days, thus the pectinolytic enzymes of these candidates were tested for heat and pH resistance. Although the measured endo-Polygalacturonase (PG) of M. fragilis had its optimum activity at pH < 4, all fungal enzymes were inactivated within 3 min at 80 °C corresponding to the pasteurization heat. Our study shows that conventionally occurring fungi and their enzymes have the potential to induce softening in pickles. Softening by these fungi is unlikely due to post- or pre-harvest contamination without any other influences.